2 large eggplants, peeled and sliced lenghwise 2-3 tbsp water 2 medium red bell pepper 1 medium onion, coarsely chopped 1 cup chopped carrots 1/2 cup chopped celery 4 cloves garlic, chopped 8 oz baby spinach 1 tbsp no-salt seasoning 2 cups low-sodium pasta sauce 6 oz non-dairy mozzarella-type cheese
Preheat oven to 350°F. Lightly oil a non-stick baking pan. Arrange eggplant in a single layer in the pan. Bake about 20 minutes or until eggplant is flexible enough to roll up easily. Set aside.
Heat 2 tablespoons water in a large pan, add the bell pepper, onion, celery, and garlic; sauté until just tender, adding more water if needed. Add the spinach and seasoning and cook until spinach is wilted.
Transfer to a mixing bowl. Mix in 2 to 3 tablespoons of the pasta sauce and all of the shredded cheese. Spread about 1/4 cup of the pasta sauce in a baking pan. Put some of the vegetable mixture on each eggplant slice, roll up and place in a pan. Pour the remaining sauce over the eggplant rolls. Bake for 20-30 minutes, until heated through.
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